Significance of early postmortem temperature and pH decline on colour characteristics of pork loin from different crossbreeds

Meat Science

Volumn 72, Issue 4, 2006, Pages 613-623

  Lindahl, Gunilla ^a,c   Henckel, Poul ^a   Karlsson, Anders H ^b   Andersen, Henrik J ^a  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c NONE   (Sweden)

Author keywords

Colour; Early postmortem; Muscle temperature; pH decline; Pork; RN

Indexed keywords

SUIDAE; SUS SCROFA;

EID: 30844463259     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.09.014     Document Type: Article

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